Turkey Stuffed Bell Peppers

Juicy ground turkey, fluffy rice, and melted cheese packed inside colorful bell peppers. ♡

The secret to great stuffed peppers is pre-cooking the rice and seasoning the turkey filling with warm spices before it goes into the oven. The peppers soften just enough to hold everything together while the cheese on top gets golden and bubbly.

This is one of those meals that looks impressive but comes together fast on a weeknight. Grab your favorite bell peppers and let’s make it together.

Ingredients

Turkey Stuffed Bell Peppers

• 6 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cooked rice
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• Salt and pepper to taste

Optional add-ins:

• Black beans
• Corn kernels
• Fresh cilantro
• Hot sauce

How to Make Turkey Stuffed Bell Peppers

1. Prep. Preheat your oven to 375F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. Cook. Heat olive oil in a skillet over medium heat. Saute the onion for 3 to 4 minutes until softened, then add garlic and cook 30 seconds more.
3. Brown. Add ground turkey to the skillet, breaking it apart with a spoon. Cook 5 to 6 minutes until no longer pink. Season with cumin, paprika, chili powder, salt, and pepper.
4. Mix. Stir in the cooked rice and diced tomatoes. Let the mixture simmer for 2 to 3 minutes so the flavors come together (don’t rush this part).
5. Stuff. Spoon the turkey filling into each bell pepper, packing it in firmly. Top each pepper with shredded mozzarella.
6. Bake. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 10 to 15 minutes until the cheese is deeply golden and the peppers are tender.

Tips

• Use day-old rice for the best texture. Freshly cooked rice can make the filling too wet.
• Par-boil your peppers for 3 minutes before stuffing if you prefer them extra soft.
• Add a splash of water or broth to the bottom of the baking dish to keep the peppers from sticking.
• Swap mozzarella for pepper jack if you want a spicy kick.
• These freeze well. Wrap individually and freeze for up to 3 months.

Variations

• Mexican-style: Add black beans, corn, and top with salsa and sour cream.
• Italian: Use Italian seasoning, marinara sauce, and top with Parmesan.
• Mediterranean: Swap turkey for lamb, add feta, olives, and sun-dried tomatoes.
• Low-carb: Skip the rice entirely and add extra veggies like zucchini and mushrooms.
• Breakfast version: Fill with scrambled eggs, turkey sausage, and cheddar.

FAQ

Turkey Stuffed Bell Peppers

Colorful bell peppers loaded with seasoned ground turkey, rice, tomatoes, and melted cheese.

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Ingredients Method Notes

Ingredients

  

• 6 large bell peppers
• 1 lb ground turkey
• 1 cup cooked rice
• 1 small onion diced
• 3 cloves garlic minced
• 1 can 14 oz diced tomatoes
• 1 cup shredded mozzarella
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• Salt and pepper to taste

Method

 

1. Prep. Preheat oven to 375F. Cut tops off peppers, remove seeds, and place in a baking dish.
2. Cook. Saute onion in olive oil 3 to 4 minutes, add garlic for 30 seconds.
3. Brown. Add turkey, cook 5 to 6 minutes until done. Season with spices.
4. Mix. Stir in rice and tomatoes. Simmer 2 to 3 minutes.
5. Stuff. Fill each pepper with the mixture. Top with mozzarella.
6. Bake. Cover with foil, bake 30 minutes. Uncover, bake 10 to 15 more minutes until cheese is golden.

Notes

Use day-old rice for best results.
Add water to the bottom of the dish to prevent sticking.
Freezes well for up to 3 months.

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